Dairy Free Ginger Coconut Tinola
This Filipino-inspired broth-based soup is the kind of bowl that warms you from the inside out — deeply savory, gently spiced, and layered with the kind of comfort that only a long simmer can build. Bone-in chicken thighs and drumsticks give the broth incredible body, while fresh ginger coins and turmeric add a golden warmth that feels both nourishing and bright. Coconut oil and coconut aminos replace any dairy-containing or soy-heavy shortcuts without sacrificing a drop of flavor, making this a naturally clean, wholesome meal from start to finish. Green papaya soaks up the broth as it simmers, turning silky and tender, and the moringa leaves stirred in at the end stay vivid and fresh against the golden soup. Traditional tinola recipes are already built around whole, simple ingredients, so this version stays true to its roots while being completely free of butter, cream, or any hidden dairy additions. It's the kind of recipe that rewards patience — skimming the foam, letting the chicken cook low and slow until it practically falls from the bone — and the result is a pot of soup that tastes like it took far more effort than it did.
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Learn more →Ingredients
4 servings
Soup
- 2 tbsp coconut oil
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and cut into thin coins
- 2 lbs bone-in, skin-on chicken thighs and drumsticks
- 1 tbsp coconut aminos
- 4 cups bone broth
- 2 cups water
- ½ small green papaya (about 12 oz), peeled, seeded, and cut into 1-inch chunks
- 2 cups fresh moringa leaves (or chayote shoots), stems removed
- 1 tsp salt, plus more to taste
- ¼ tsp ground turmeric
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and ginger coins and cook, stirring, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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